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* Cook *
DUTIES AND FUNCTIONS:
Responsible for much of the actual
food production and plating;
Assigned in a place on
the line, such as the grill, stove or vegetable
prep area and is responsible for cooking
that specific portion of the meal;
Assists the Kitchen Team In general in
providing an effective service In all station
Including dining and banquet stations;
Follows and enforce health and safety
standards In the kitchen; Ensures that a high
standard of hygiene and cleanliness Is
maintained by following cleaning routines and
through ongoing diligence during the shift
nd in set up and clean down procedures.
QUALIFICATIONS:
Male; Not more than 40 years old;
Two (2) year course graduate; At least three
(3) years related work experience as
Cook in a Fine Dining Restaurant.
Closing Date: June 20, 2013
Showing posts with label COOK. Show all posts
Showing posts with label COOK. Show all posts
Jun 14, 2013
Apr 23, 2013
Cook
YUAN JAPANESE FOODS
* Cook *
Single; 25 - 30 years old;
Honest, hardworking and willin
to undergo training;
College level, can speak English;
Related work experience in the
same capacity.
Closing Date: May 1, 2013
* Cook *
Single; 25 - 30 years old;
Honest, hardworking and willin
to undergo training;
College level, can speak English;
Related work experience in the
same capacity.
Closing Date: May 1, 2013
Apr 19, 2013
Cook
ROGEE FOODS SERVICES CORP.
* Cook *
Male
25 yrs of age & above
With Experience
High School/College Level
Must be efficient, quick, and work well as
part of a team.
Must be creative and has a keen sense of
taste and smell.
CLOSING DATE: APRIL 23,2013
* Cook *
Male
25 yrs of age & above
With Experience
High School/College Level
Must be efficient, quick, and work well as
part of a team.
Must be creative and has a keen sense of
taste and smell.
CLOSING DATE: APRIL 23,2013
Jan 6, 2012
Cook
Grand Hoyah Hotel
* Cook *
Male/Female; 21 – 35 years old; Must be able to work efficiently under pressure; Preferably with Associate Degree in HRM / Culinary or any related short term courses or equivalent; Proficient in English language; With at least two (2) years related experience as a Cook and familiarity with Taiwanese, Japanese, Filipino cuisine is required.
Closing Date: January 13, 2012
* Cook *
Male/Female; 21 – 35 years old; Must be able to work efficiently under pressure; Preferably with Associate Degree in HRM / Culinary or any related short term courses or equivalent; Proficient in English language; With at least two (2) years related experience as a Cook and familiarity with Taiwanese, Japanese, Filipino cuisine is required.
Closing Date: January 13, 2012
Jul 20, 2011
COOK
THE LIGHTHOUSE MARINA RESORT
* COOK *
MALE; DEGREE IN HOTEL AND RESTAURANT
MANAGEMENT OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST ONE (1) YEAR RELATED WORK
EXPERIENCE IN HOT AND COLD KITCHEN.
CLOSING DATE: JULY 26, 2011
* COOK *
MALE; DEGREE IN HOTEL AND RESTAURANT
MANAGEMENT OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST ONE (1) YEAR RELATED WORK
EXPERIENCE IN HOT AND COLD KITCHEN.
CLOSING DATE: JULY 26, 2011
Jun 27, 2011
COOK
HOKEI SUBIC CORPORATION
* COOK *
FEMALE; 30 – 35 YEARS OLD AND ABOVE;
KNOWS HOW TO COOK CHINESE CUISINE.
CLOSING DATE: JUNE 30, 2011
* COOK *
FEMALE; 30 – 35 YEARS OLD AND ABOVE;
KNOWS HOW TO COOK CHINESE CUISINE.
CLOSING DATE: JUNE 30, 2011
COOK
SUBIC HOLIDAY VILLAS (SUNVERDE HOTELS & RESORTS,INC.)
* COOK *
MALE; 25 – 38 YEARS OLD;
PHYSICALLY FIT; HARDWORKING;
FLEXIBLE; CAN WORK WITH MINIMUM SUPERVISION
IN A FAST PACED ENVIRONMENT;
AT LEAST COLLEGE LEVEL; WITH BACKGROUND
IN ALA CARTE AND BANQUET MENU;
WITH HOTEL EXPERIENCE IS AN ADVANTAGE.
CLOSING DATE: JUNE 30, 2011
* COOK *
MALE; 25 – 38 YEARS OLD;
PHYSICALLY FIT; HARDWORKING;
FLEXIBLE; CAN WORK WITH MINIMUM SUPERVISION
IN A FAST PACED ENVIRONMENT;
AT LEAST COLLEGE LEVEL; WITH BACKGROUND
IN ALA CARTE AND BANQUET MENU;
WITH HOTEL EXPERIENCE IS AN ADVANTAGE.
CLOSING DATE: JUNE 30, 2011
May 17, 2011
COOK
THE LIGHTHOUSE MARINA RESORT
* COOK *
MALE; DEGREE IN HOTEL AND RESTAURANT MANAGEMENT
OF CULINARY IS AN ADVANTAGE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE
IN HOT AND COLD KITCHEN.
CLOSING DATE: MAY 19, 2011
* COOK *
MALE; DEGREE IN HOTEL AND RESTAURANT MANAGEMENT
OF CULINARY IS AN ADVANTAGE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE
IN HOT AND COLD KITCHEN.
CLOSING DATE: MAY 19, 2011
May 9, 2011
COOK
THE LIGHTHOUSE MARINA RESORT
* COOK *
MALE; DEGREE IN HRM OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE IN HOT AND COLD KITCHEN.
CLOSING DATE: MAY 13, 2011
* COOK *
MALE; DEGREE IN HRM OR CULINARY IS AN ADVANTAGE;
WITH AT LEAST ONE (1) YEAR EXPERIENCE IN HOT AND COLD KITCHEN.
CLOSING DATE: MAY 13, 2011
Apr 28, 2011
COOK
SUBIC HOLIDAY VILLAS
* COOK *
21 – 30 YEARS OLD; HARDWORKING; FLEXIBLE;
CAN WORK WITH MINIMUM SUPERVISION IN A FAST PACED ENVIRONMENT;
CANDIDATE AT LEAST COLLEGE LEVEL,
WITH BACKGROUND IN ALA CARTE AND BANQUET MENU;
WITH HOTEL EXPERIENCE IS AN ADVANTAGE.
CLOSING DATE: MAY 07, 2011
* COOK *
21 – 30 YEARS OLD; HARDWORKING; FLEXIBLE;
CAN WORK WITH MINIMUM SUPERVISION IN A FAST PACED ENVIRONMENT;
CANDIDATE AT LEAST COLLEGE LEVEL,
WITH BACKGROUND IN ALA CARTE AND BANQUET MENU;
WITH HOTEL EXPERIENCE IS AN ADVANTAGE.
CLOSING DATE: MAY 07, 2011
Mar 31, 2011
COOK / STEWARD
HOLIDAY VILLAS (SUNVERDE HOTELS & RESORTS, INC.)
* COOK / STEWARD *
CANDIDATE MUST BE A BACHELOR’S /
COLLEGE DEGREE GRADUATE IN FOOD & BEVERAGE
SERVICES MANAGEMENT / HOTEL AND RESTAURANT
MANAGEMENT/ CULINARY ARTS OR EQUIVALENT;
EXPERTISE IN ALA CARTE;
AT LEAST TWO (2) YEARS WORKING EXPERIENCE
IN THE RELATED FIELD IS REQUIRED FOR THIS POSITION.
CLOSING DATE: APRIL 08, 2011
* COOK / STEWARD *
CANDIDATE MUST BE A BACHELOR’S /
COLLEGE DEGREE GRADUATE IN FOOD & BEVERAGE
SERVICES MANAGEMENT / HOTEL AND RESTAURANT
MANAGEMENT/ CULINARY ARTS OR EQUIVALENT;
EXPERTISE IN ALA CARTE;
AT LEAST TWO (2) YEARS WORKING EXPERIENCE
IN THE RELATED FIELD IS REQUIRED FOR THIS POSITION.
CLOSING DATE: APRIL 08, 2011
Mar 22, 2011
COOK
LA JOLLA SUBIC INC. (Seafood by the Bay)
* COOK *
MALE; 30 – 40 YEARS OLD;
WILLINGNESS TO WORK A FLEXIBLE SCHEDULE;
HIGH SCHOOL GRADUATE / COLLEGE GRADUATE;
AT LEAST ONE (1) YEAR EXPERIENCE IN CHINESE CUISINE
OR IN A CHINESE RESTAURANT;
WITH MEDICAL CERTIFICATE AND
COMPLETE LABOR REQUIREMENTS.
CLOSING DATE: APRIL 15, 2011
* COOK *
MALE; 30 – 40 YEARS OLD;
WILLINGNESS TO WORK A FLEXIBLE SCHEDULE;
HIGH SCHOOL GRADUATE / COLLEGE GRADUATE;
AT LEAST ONE (1) YEAR EXPERIENCE IN CHINESE CUISINE
OR IN A CHINESE RESTAURANT;
WITH MEDICAL CERTIFICATE AND
COMPLETE LABOR REQUIREMENTS.
CLOSING DATE: APRIL 15, 2011
COOK
BAYFRONT HOTEL
* COOK *
MALE; 25 - 35 YEARS OLD; PHYSICALLY FIT;
UNDERSTANDS AND PRACTICES SAFETY PROCEDURES
AND PRECAUTIONS; MAINTAINS WORKING RELATIONSHIPS
WITH CO – EMPLOYEES;
AT LEAST COLLEGE LEVEL; WITH AVERAGE COMMUNICATION
SKILLS IN ENGLISH; UNDERSTANDS AND
FOLLOWS WRITTEN AND ORAL INSTRUCTIONS;
COMPLIES WITH LAWS AND REGULATIONS GOVERNING
FOOD PREPARATION AND INSTITUTIONS; HANDLES
STRESSFUL SITUATIONS IN A PROFESSIONAL MANNER,
INCLUDING ANGRY OR DIFFICULT CUSTOMERS;
ESTABLISHES AND MAINTAINS EFFECTIVE WORKING RELATIONSHIPS;
PREPARES QUANTITIES OF FOOD REQUIRED WITH
A MINIMUM OF WASTE; MAINTAINS KITCHEN AREA,
KITCHEN UTENSILS AND EQUIPMENT IN A SANITARY MANNER;
WITH AT LEAST ONE (1) YEAR EXPERIENCE IN
KOREAN AND INTERNATIONAL CUISINE.
CLOSING DATE: APRIL 01, 2011
* COOK *
MALE; 25 - 35 YEARS OLD; PHYSICALLY FIT;
UNDERSTANDS AND PRACTICES SAFETY PROCEDURES
AND PRECAUTIONS; MAINTAINS WORKING RELATIONSHIPS
WITH CO – EMPLOYEES;
AT LEAST COLLEGE LEVEL; WITH AVERAGE COMMUNICATION
SKILLS IN ENGLISH; UNDERSTANDS AND
FOLLOWS WRITTEN AND ORAL INSTRUCTIONS;
COMPLIES WITH LAWS AND REGULATIONS GOVERNING
FOOD PREPARATION AND INSTITUTIONS; HANDLES
STRESSFUL SITUATIONS IN A PROFESSIONAL MANNER,
INCLUDING ANGRY OR DIFFICULT CUSTOMERS;
ESTABLISHES AND MAINTAINS EFFECTIVE WORKING RELATIONSHIPS;
PREPARES QUANTITIES OF FOOD REQUIRED WITH
A MINIMUM OF WASTE; MAINTAINS KITCHEN AREA,
KITCHEN UTENSILS AND EQUIPMENT IN A SANITARY MANNER;
WITH AT LEAST ONE (1) YEAR EXPERIENCE IN
KOREAN AND INTERNATIONAL CUISINE.
CLOSING DATE: APRIL 01, 2011
Mar 14, 2011
COOK
01 PROPERTY VENTURES CORP.
* COOK *
MALE;
MUST HAVE AT LEAST THREE(3) YEARS
RELATED WORKING EXPERIENCE AS A COOK;
SOME COLLEGE OR VOCATIONAL TRAINING
IN THE AREA OF FOOD SERVICE;
POSSESS EXPERIENCE IN QUANTITY
AND QUALITY OF FOOD PREPARATION;
POSSESS ANY FOOD HANDLER CERTIFICATES;
WILLING TO WORK IN SHIFTING SCHEDULES.
CLOSING DATE: MARCH 18, 2011
* COOK *
MALE;
MUST HAVE AT LEAST THREE(3) YEARS
RELATED WORKING EXPERIENCE AS A COOK;
SOME COLLEGE OR VOCATIONAL TRAINING
IN THE AREA OF FOOD SERVICE;
POSSESS EXPERIENCE IN QUANTITY
AND QUALITY OF FOOD PREPARATION;
POSSESS ANY FOOD HANDLER CERTIFICATES;
WILLING TO WORK IN SHIFTING SCHEDULES.
CLOSING DATE: MARCH 18, 2011
COOK
SUNVERDE HOTELS & RESORTS, INC.
* COOK *
CANDIDATE MUST BE A BACHELOR’S/COLLEGE
DEGREE GRADUATE IN FOOD AND BEVERAGE SERVICES MANAGEMENT,
HOTEL AND RESTAURANT MANAGEMENT, CULINARY ARTS OR EQUIVALENT;
AT LEAST TWO(2) YEARS OF WORKING EXPERIENCE
IN THE RELATED FIELD IS REQUIRED FOR THIS POSITION;
EXPERTISE IN ALA CARTE; MUST BE HARDWORKING.
CLOSING DATE: MARCH 18, 2011
* COOK *
CANDIDATE MUST BE A BACHELOR’S/COLLEGE
DEGREE GRADUATE IN FOOD AND BEVERAGE SERVICES MANAGEMENT,
HOTEL AND RESTAURANT MANAGEMENT, CULINARY ARTS OR EQUIVALENT;
AT LEAST TWO(2) YEARS OF WORKING EXPERIENCE
IN THE RELATED FIELD IS REQUIRED FOR THIS POSITION;
EXPERTISE IN ALA CARTE; MUST BE HARDWORKING.
CLOSING DATE: MARCH 18, 2011
Mar 1, 2011
COOK / KITCHEN HELPER
SUBIC MONTESSORI
* COOK / KITCHEN HELPER *
NEAT APPEARANCE; EXPERIENCED IS REQUIRED;
KNOWS INTERNATIONAL CUISINE;
CAN WORK UNDER PRESSURE.
CLOSING DATE: MARCH 31, 2011
* COOK / KITCHEN HELPER *
NEAT APPEARANCE; EXPERIENCED IS REQUIRED;
KNOWS INTERNATIONAL CUISINE;
CAN WORK UNDER PRESSURE.
CLOSING DATE: MARCH 31, 2011
COOK
SUBIC BAY MARINE EXPLORATORIUM
* COOK *
MALE; 25 -35 YEARS OLD;
PATIENT; ENERGETIC; COST CONSCIOUS;
AT LEAST COLLEGE LEVEL;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN FOOD HYGIENE AND SANITATION;
WITH AT LEAST TWO (2) YEARS WORK
EXPERIENCE IN THE SAME CAPACITY.
CLOSING DATE: MARCH 07, 2011
* COOK *
MALE; 25 -35 YEARS OLD;
PATIENT; ENERGETIC; COST CONSCIOUS;
AT LEAST COLLEGE LEVEL;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN FOOD HYGIENE AND SANITATION;
WITH AT LEAST TWO (2) YEARS WORK
EXPERIENCE IN THE SAME CAPACITY.
CLOSING DATE: MARCH 07, 2011
COOK
CHING YEE TRADING SUBIC, INC.(HANA RESTAURANT)
* COOK *
MALE; AT LEAST 25 YEARS OLD;
WITH GOOD MORAL CHARACTER;
AT LEAST HIGH SCHOOL GRADUATE;
HAVE STRONG ABILITY; CAN WORK UNDER PRESSURE;
WITH RELATED EXPERIENCE PREFERABLY
IN HOTEL OR RESTAURANT.
CLOSING DATE: MARCH 04, 2011
* COOK *
MALE; AT LEAST 25 YEARS OLD;
WITH GOOD MORAL CHARACTER;
AT LEAST HIGH SCHOOL GRADUATE;
HAVE STRONG ABILITY; CAN WORK UNDER PRESSURE;
WITH RELATED EXPERIENCE PREFERABLY
IN HOTEL OR RESTAURANT.
CLOSING DATE: MARCH 04, 2011
Feb 16, 2011
COOK
SUBIC HOLIDAY VILLAS (SUNVERDE HOTELS & RESORTS, INC.)
* COOK *
CANDIDATE MUST BE A BACHELOR’S /
COLLEGE DEGREE GRADUATE IN FOOD & BEVERAGE
SERVICES MANAGEMENT / HOTEL AND RESTAURANT
MANAGEMENT/ CULINARY ARTS OR EQUIVALENT;
EXPERTISE IN ALA CARTE;
AT LEAST TWO (2) YEARS WORKING EXPERIENCE
IN THE RELATED FIELD IS REQUIRED FOR THIS POSITION.
CLOSING DATE: FEBRUARY 23, 2011
* COOK *
CANDIDATE MUST BE A BACHELOR’S /
COLLEGE DEGREE GRADUATE IN FOOD & BEVERAGE
SERVICES MANAGEMENT / HOTEL AND RESTAURANT
MANAGEMENT/ CULINARY ARTS OR EQUIVALENT;
EXPERTISE IN ALA CARTE;
AT LEAST TWO (2) YEARS WORKING EXPERIENCE
IN THE RELATED FIELD IS REQUIRED FOR THIS POSITION.
CLOSING DATE: FEBRUARY 23, 2011
Sep 17, 2010
COOK
SUBIC BAY MARINE EXPLORATORIUM
* COOK *
WITH AT LEAST THREE (3) YEARS
WORK EXPERIENCE IN THE SAME CAPACITY;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN FOOD SANITATION AND HYGIENE;
PATIENT; ENERGETIC AND COST CONSCIOUS.
CLOSING DATE: SEPTEMBER 20, 2010
* COOK *
WITH AT LEAST THREE (3) YEARS
WORK EXPERIENCE IN THE SAME CAPACITY;
KNOWLEDGEABLE IN INTERNATIONAL CUISINE;
KNOWLEDGEABLE IN FOOD SANITATION AND HYGIENE;
PATIENT; ENERGETIC AND COST CONSCIOUS.
CLOSING DATE: SEPTEMBER 20, 2010
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